Preheat your oven to 160°C (320°F). Grease or spray a bundt tin thoroughly and set it aside.

In a large mixing bowl, whisk the eggs and sugar together until pale and fluffy (about 2–3 minutes).

In a separate bowl, whisk together the flour, baking powder, and salt.

In a small jug, stir the oil and warm water together.

Add half of the dry mixture to the egg mixture and gently stir to combine.

Pour in half of the oil-water mixture and mix again.

Repeat with the remaining dry ingredients and oil-water mixture, stirring just until everything is incorporated.

Pour the batter into the prepared bundt tin. Bake for 45–50 minutes, or until a skewer inserted into the center comes out clean.

Remove the cake from the oven and let it rest in the pan for 10 minutes. Turn it out onto a wire rack to cool completely before frosting.

In a mixing bowl, beat the softened cream cheese until smooth.

Stir in the granadilla pulp, mixing well to combine.

Gradually add the sifted icing sugar, beating on low speed at first to prevent a sugar cloud. Increase speed once it starts to blend. Continue mixing until you have a thick, spreadable consistency.

Spread or pipe the frosting over the completely cooled bundt cake. If desired, drizzle extra granadilla pulp on top for added flavor and decoration.